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Optimization of Natural Lipstick Formulation Based on Pitaya (Hylocereus polyrhizus) Seed Oil Using D-Optimal Mixture Experimental Design

The D-optimal mixture experimental design was employed to optimize the melting point of natural lipstick based on pitaya (Hylocereus polyrhizus) seed oil. The influence of the main lipstick components—pitaya seed oil (10%–25% w/w), virgin coconut oil (25%–45% w/w), beeswax (5%–25% w/w), candelilla w...

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Detalles Bibliográficos
Autores principales: Kamairudin, Norsuhaili, Gani, Siti Salwa Abd, Masoumi, Hamid Reza Fard, Hashim, Puziah
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271003/
https://www.ncbi.nlm.nih.gov/pubmed/25325152
http://dx.doi.org/10.3390/molecules191016672
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author Kamairudin, Norsuhaili
Gani, Siti Salwa Abd
Masoumi, Hamid Reza Fard
Hashim, Puziah
author_facet Kamairudin, Norsuhaili
Gani, Siti Salwa Abd
Masoumi, Hamid Reza Fard
Hashim, Puziah
author_sort Kamairudin, Norsuhaili
collection PubMed
description The D-optimal mixture experimental design was employed to optimize the melting point of natural lipstick based on pitaya (Hylocereus polyrhizus) seed oil. The influence of the main lipstick components—pitaya seed oil (10%–25% w/w), virgin coconut oil (25%–45% w/w), beeswax (5%–25% w/w), candelilla wax (1%–5% w/w) and carnauba wax (1%–5% w/w)—were investigated with respect to the melting point properties of the lipstick formulation. The D-optimal mixture experimental design was applied to optimize the properties of lipstick by focusing on the melting point with respect to the above influencing components. The D-optimal mixture design analysis showed that the variation in the response (melting point) could be depicted as a quadratic function of the main components of the lipstick. The best combination of each significant factor determined by the D-optimal mixture design was established to be pitaya seed oil (25% w/w), virgin coconut oil (37% w/w), beeswax (17% w/w), candelilla wax (2% w/w) and carnauba wax (2% w/w). With respect to these factors, the 46.0 °C melting point property was observed experimentally, similar to the theoretical prediction of 46.5 °C. Carnauba wax is the most influential factor on this response (melting point) with its function being with respect to heat endurance. The quadratic polynomial model sufficiently fit the experimental data.
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spelling pubmed-62710032018-12-27 Optimization of Natural Lipstick Formulation Based on Pitaya (Hylocereus polyrhizus) Seed Oil Using D-Optimal Mixture Experimental Design Kamairudin, Norsuhaili Gani, Siti Salwa Abd Masoumi, Hamid Reza Fard Hashim, Puziah Molecules Article The D-optimal mixture experimental design was employed to optimize the melting point of natural lipstick based on pitaya (Hylocereus polyrhizus) seed oil. The influence of the main lipstick components—pitaya seed oil (10%–25% w/w), virgin coconut oil (25%–45% w/w), beeswax (5%–25% w/w), candelilla wax (1%–5% w/w) and carnauba wax (1%–5% w/w)—were investigated with respect to the melting point properties of the lipstick formulation. The D-optimal mixture experimental design was applied to optimize the properties of lipstick by focusing on the melting point with respect to the above influencing components. The D-optimal mixture design analysis showed that the variation in the response (melting point) could be depicted as a quadratic function of the main components of the lipstick. The best combination of each significant factor determined by the D-optimal mixture design was established to be pitaya seed oil (25% w/w), virgin coconut oil (37% w/w), beeswax (17% w/w), candelilla wax (2% w/w) and carnauba wax (2% w/w). With respect to these factors, the 46.0 °C melting point property was observed experimentally, similar to the theoretical prediction of 46.5 °C. Carnauba wax is the most influential factor on this response (melting point) with its function being with respect to heat endurance. The quadratic polynomial model sufficiently fit the experimental data. MDPI 2014-10-16 /pmc/articles/PMC6271003/ /pubmed/25325152 http://dx.doi.org/10.3390/molecules191016672 Text en © 2014 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kamairudin, Norsuhaili
Gani, Siti Salwa Abd
Masoumi, Hamid Reza Fard
Hashim, Puziah
Optimization of Natural Lipstick Formulation Based on Pitaya (Hylocereus polyrhizus) Seed Oil Using D-Optimal Mixture Experimental Design
title Optimization of Natural Lipstick Formulation Based on Pitaya (Hylocereus polyrhizus) Seed Oil Using D-Optimal Mixture Experimental Design
title_full Optimization of Natural Lipstick Formulation Based on Pitaya (Hylocereus polyrhizus) Seed Oil Using D-Optimal Mixture Experimental Design
title_fullStr Optimization of Natural Lipstick Formulation Based on Pitaya (Hylocereus polyrhizus) Seed Oil Using D-Optimal Mixture Experimental Design
title_full_unstemmed Optimization of Natural Lipstick Formulation Based on Pitaya (Hylocereus polyrhizus) Seed Oil Using D-Optimal Mixture Experimental Design
title_short Optimization of Natural Lipstick Formulation Based on Pitaya (Hylocereus polyrhizus) Seed Oil Using D-Optimal Mixture Experimental Design
title_sort optimization of natural lipstick formulation based on pitaya (hylocereus polyrhizus) seed oil using d-optimal mixture experimental design
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271003/
https://www.ncbi.nlm.nih.gov/pubmed/25325152
http://dx.doi.org/10.3390/molecules191016672
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